FEED THE SPIRIT!

"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

Turn your stove on high
heat and bring some water to a boil. Then add noodles to the boiling water and
cook it for about 3-4 minutes or until the noodles are cooked but still a
little firm. Drain the noodles then toss it with salt and sesame oil.

To fry the noodles, heat
the oil in a large pan or wok over high heat. When you see bubbles in the oil,
add the in the cooked noodles in small batches to pan spreading them around
evenly. Fry the noodles on one side for about 2-3 minutes until crispy. Then carefully
flip the noodles over and fry the other side until crunchy. Remove noodles from
the pan and put on paper towels to drain excess oil. Repeat this process and
fry the rest of the noodles in small batches.

Step 2: Cook chicken & shrimp

¼ pound chicken breast pieces

1/3 pound shrimp peeled and
deveined

1 teaspoon sugar

¼ teaspoon pepper

2 tablespoons soy sauce

½ teaspoon sesame oil

1 teaspoon corn starch

2 tablespoons vegetable oil

In a bowl, add all of the
ingredients, except for the vegetable oil, and mix them well. Then marinate
chicken and shrimp for about 10 minutes in refrigerator. On medium high heat,
add in oil and cook chicken for about 2-3 minutes or until fully cooked. Then
add the shrimp and cook until pink. Then remove from heat and set chicken and
shrimp aside.

Step 3: Make the sauce

1 teaspoon sugar

½ teaspoon salt

1 teaspoon fish sauce

1 teaspoon sesame oil

½ cup warm water

2 tablespoons cornstarch

Pour all of the ingredients
in a bowl and mix them well to dissolve the sugar, salt and cornstarch. Then
set the sauce aside.

Step 4: Assemble the dish

2 tablespoons cooking oil
(vegetable or canola oil)

1 tablespoon chopped garlic

1 tablespoon chopped ginger

½ cup sliced onions

1 tbsp. cooking wine

2 cups chopped bok choy

1 cup broccoli spears

1 cup chopped baby corn

1 cup sliced mushrooms

½ cup julienned carrots

2 cups chicken stock

On medium high heat, add in
oil, garlic, ginger and onions cooking them until fragrant. Then pour in wine
and cook for 1 minute. Add all of the vegetables and stir fry for about 1-2
minutes. Then pour in chicken stock and allow vegetables to cook for another
2-3 minutes or until softened. Now add in the chicken, shrimp and sauce that
was prepared earlier and stir fry everything together until the sauce is
thickened to your desired consistency. To
assemble the dish, pour the stir fry vegetables and meats on top of the fried
noodles along with some of the sauce.

Add
your tapioca sticks into the hot water and allow them to soak for about 30- 40
minutes until they soften.

Step 3: Make the Sauce

3
tablespoons soy sauce

1 tablespoon vegetarian oyster sauce

1
teaspoon sugar

Add
in the soy sauce, oyster sauce and sugar into a bowl and stir everything
together until the sugar completely dissolves. Then set it aside until it is
ready to use.

Step: 4 Stir-Fry
Time!!!

1 teaspoon vegetable oil

½ cup chopped yellow onion

1 tablespoon chopped garlic

3
cups chopped baby bok choy

1
cup sliced mushrooms

1
cup julienned carrots

1 teaspoon salt

1 teaspoon pepper

½ teaspoon mushroom seasoning

Turn
your stove on medium-high heat and add some cooking oil to a large wok or pan.
When the oil is hot, add in your garlic and onions and stir-fry them until
fragrant. Then add in the vegetables and mix them up. Now add in the soaked
tapioca sticks and stir fry everything to combine the ingredients. Pour in your
sauce that you made earlier and toss everything up and make sure the sauce
coats all of the noodles and vegetables.

****At
this point, if your noodles are too dry, you can add in some water 1 tablespoon
at a time to get the noodles to your desired consistency. My noodles were the
consistency that I wanted so I did not need to add any water.

After
stir-frying everything for about 5 minutes, season with salt, pepper and
mushroom seasoning. Finally, add in the fried tofu and cook everything up for
another minute or until the noodles and vegetables are completely cooked.

Wednesday, August 6, 2014

Beat the
eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through
a sieve and place in the fridge until ready to use.

*** It is
very important to pour the eggs through a sieve to strain anything that is
weighing it down. In order to get the honeycomb to form inside the cake, you
need to make sure everything in this cake very light so that it can rise.

Step 2:
Make Sweet Cream

7 ounces coconut cream

3 tablespoons water

½ teaspoon pandan extract

2 cups
granulated sugar

Add all of
the ingredients in this step into a small pot, turn your stove on high, and
whisk all ingredients up until they come to slight boil and sugar has
completely dissolved. Then turn off the heat and allow the cream to cool off
completely at room temperature.

**To make
fresh pandan extract, click on this link right here at 0:29.

Step 3:
Make the batter

14 ounces tapioca flour

1 tablespoon rice flour

2 tablespoons single acting baking powder

½ teaspoon salt

Add all of
the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet
coconut cream mixture and blend them until well combined. Now add the wet
ingredients to the dry ingredients and whisk them together until the flour
dissolves into the batter.

*** Single
acting baking powder is a MUST for this recipe. This is a crucial ingredient to
help the cake rise and form honeycombs inside.

*****You
can make single acting baking powder by using 1 tbsp. of cream of tartar and 1 tbsp. of baking soda sifting them together.

Step 4:
Bake the cake

Non-stick
baking spray

Preheat
oven to 350 degrees F. Spray your baking pan with non-stick baking spray
spreading it all over the inside of the pan. Now pour the batter into the pan
through a strainer to ensure that all the lumps are out. Bake the cake for
about 35-40 minutes on 350 degree F or until a toothpick comes out clean from
the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then
place it on a plate, slice it up and enjoy!

Beat the
eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through
a sieve and place in the fridge until ready to use.

*** It is
very important to pour the eggs through a sieve to strain anything that is
weighing it down. In order to get the honeycomb to form inside the cake, you
need to make everything in this cake very light so that it can rise.

Step 2:
Make Sweet Cream

7 ounces coconut cream

3 tablespoons water

2 cups
brown sugar

1 teaspoon vanilla extract

Turn stove
on high heat and whisk all ingredients in this step up until they come to
slight boil and sugar has completely dissolved. Then turn off the heat and
allow the cream to cool off completely at room temperature.

Step 3:
Make the Batter

14 ounces tapioca flour

1 tablespoon rice flour

2 tablespoons single acting baking powder

½ teaspoon salt

Add all of
the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet
coconut cream mixture and blend them until well combined. Now add the wet
ingredients to the dry ingredients and whisk them together until the flour
dissolves into the batter.

*** Single
acting baking powder is a MUST for this recipe. This is a crucial ingredient
to help the cake rise and form honeycombs inside.

*****You
can make single acting baking powder by using 1 tbsp. of cream of tartar and 1 tbsp. of baking soda and sifting them together.

Step 4:
Bake the Cake

Non-stick
baking spray

Preheat
oven to 350 degrees F. Spray your baking pan with non-stick baking spray
spreading it all over the inside of the pan. Now pour the batter into the pan
through a strainer to ensure that all the lumps are out. Bake the cake for
about 35-40 minutes on 350 degree F or until a toothpick comes out clean from
the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then
place it on a plate, slice it up and enjoy!

In a bowl,
add in half of the milk, eggs, sugar, salt, flour and vanilla and mix
everything until combined. On medium heat, scald the other half of the milk
until it comes to a light boil. Then add the warm milk slowly into the
egg-flour mixture and stir everything together until well combined. Pour this
mixture back into a pot on medium low heat and stir until thickened. Finally
place the cream in the refrigerator for about 4 hours or more until it has
completely cooled.

Step 2:
Make dough

1 cup
water

½ cup
unsalted butter

¼ teaspoon salt

1 cup
all-purpose flour

4 eggs

Turn your
stove on medium high heat and bring butter and water to a boil. Then turn down
the heat to low and add in salt and flour. Stir everything vigorously until a
dough forms and pulls away from sides of the pot. Then transfer the dough into
to a mixer bowl. Now turn your mixer on medium speed and add one egg at a time
into the mixture until the eggs are completely incorporated into the dough.
Once all of the eggs have been well incorporated, the dough should be smooth,
shiny, and thickened.

Step 3:
Bake the puffs

1 egg

Preheat
your oven to 400 degrees F for 5 minutes. Then beat your egg and set it aside.
With 2 spoons, scoop out some dough and pour it on a baking pan lined with baking
paper in a swirly motion (you can make 8 large puffs with about 2 tbsps. of
dough and 16 small puffs with about 1 tbsp. of dough). Once all the puffs are
spooned onto the baking pan, brush some egg wash on top of all the puffs. Now
bake them at 400 degrees F for 15 minutes and then at 350 F degrees for 25-30
minutes until you see them puff up golden brown and cooked all the way through.
Take puffs out of the oven and allow them to cool completely for about 1-2
hours.

Step 4:
Assemble dessert

1/3 cup
powdered sugar

Cut a slit
on the bottom of the puffs and spoon in the cream (you can add as much cream as
you'd like). Dust powdered sugar on top and you can eat them right away or
refrigerate them overnight and eat them the next day.

About Me

This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. Many of us do not have all day to prepare meals for our families because of work and other obligations. Whatever the size or style learning, Tina is here for everyone from beginner cooks to expert chefs. She fuses traditional dishes with modern flavors and ingredients to create a culinary journey. Tina was facing a culture of non-precise measurements that contributed to her inventive style. Her love for cooking served as an inspiration to bring an innovative approach to teaching traditional recipes. She honors the many international traditions of each style of cuisine she cooks.